After the function, we had some extra mangoes. These were not the Alphonso mangoes which are super sweet, and so I was not very keen on making a milkshake out of them. We tried eating them, but since they were not very sweet, nobody was really interested in that. So instead of wasting them, I thought I’ll quickly whip up a salsa with the mangoes. The mangoes were sweet enough for the salsa, and the combination of the different vegetables was superb! Even S and BB, whom I thought would say spicy, loved it!

Mango Salsa

Ingredients:

• 2 mangoes, chopped into small bite-sized pieces
• 2 onions, chopped finely into bite-sized pieces
• 1 red bell pepper, chopped finely into bite-sized pieces
• 2 green chillies, sliced finely
• 1 tsp grated ginger
• 1 tsp cumin seed powder
• 2 tsp lime/lemon juice
• Salt to taste
• Coriander leaves to garnish

Method:

• Chop the mangoes, onions and red bell pepper into bite sized pieces and keep in a large bowl
• Add the ginger and chopped chillies as well as the cumin seed powder, lemon juice and toss well
• Add salt to taste, toss well and garnish with coriander leaves
• Chill for a few hours if you want for a better infusion of taste